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This creamy Avocado Pesto Pasta is healthy, light, and delicious. This quick and easy vegan pasta comes together in just 15 minutes (including prep!). |

Avocado Pesto Pasta

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4.9 from 18 reviews

  • Author: Sam | Ahead of Thyme
  • Total Time: 15 minutes
  • Yield: 3-4 servings
  • Diet: Vegan


This creamy Avocado Pesto Pasta is healthy, light, and delicious. This quick and easy vegan pasta comes together in just 15 minutes (including prep!). It is packed with avocado, fresh basil, and nuts for a nutritious meal at home on busy weeknights or for a work lunch. You need to add this avocado basil pesto spaghetti to your cooking list this week! 


  • 1/2 pound (200 grams) dry pasta, spaghetti, penne, rotini, etc
  • 1 ripe avocado
  • 1/2 cup packed fresh basil leaves (plus more for serving)
  • 1/4 cup pine nuts (or walnuts)
  • 2 cloves garlic
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • juice of one lemon, freshly squeezed


  1. Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente (about 8-10 minutes). Once the pasta is cooked, reserve 1/2 cup of the pasta water and set aside. Drain the rest of the pasta and place it back into the pot.
  2. Gather the remaining ingredients and place them directly into your food processor. Hit pulse until blended into a smooth, creamy and thick mixture.
  3. Pour the sauce into the pot of cooked and drained pasta, and toss until the pasta is fully coated. Add a little pasta water (if needed) to make it creamy.
  4. Transfer pasta to plate and top with some fresh basil leaves and fresh ground black pepper. You can also top with a few cherry tomatoes and shredded Parmesan cheese (if you are not vegan). Serve immediately. 


How to store: Store avocado pasta in an airtight container in the fridge for up to 3 days. Note that the pasta will start to brown the longer that it is stored because of the nature of the avocado in the sauce.

How to store leftover pesto: Make sure to store any extra pesto sauce in an airtight, sealed container and store in the fridge for up to 4-5 days. Since this sauce consists mainly of avocado, it will change colour from its beautiful vibrant green to a dark olive colour. This is because avocado naturally browns. So to prevent this, I recommend to also store it with plastic cling wrap touching the surface to prevent any oxidization.

How to freeze leftover pesto: You can also freeze the vegan pesto. Place any leftover avocado pesto sauce in an ice cube tray and freeze to add the delicious sauce to another meal. Freezing immediately will also prevent any oxidation.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian